1. Mix marinade ingredients then coat salmon with marinade; place in tupperware and marinate 2-4 hours.

2. Set oven to high broil.

3. Sautée Mushrooms and set aside.

4. Heat chicken stock to a low simmer and then turn off heat.

5. In a stainless steel pan heat oil & butter then sautée shallots until tender.

6. Add rice and stir until grains are coated and slightly translucent; about 2 minutes.

7. Add wine & garlic; stir until wine is absorbed.

8. Add 1 cup of hot broth, stirring constantly until broth is almost absorbed, add more broth 1 cup at a time and repeat this process until rice is al dente.

9. Remove rice from heat and stir in mushrooms & parmesan.

10. Remove salmon from marinade, wipe off excess marinade & broil for 10-12 minutes.

11. Plate risotto equally on 4 plates, top with salmon filets; garnish with lemon slice & arugula sprouts!

4 Salmon Filets

2 cups of chopped Wild Mushrooms

2 cups of Arborio Rice

1½ quarts of Chicken Stock

2 oz of White Wine

3 tbsp of Chopped Shallots

1 TBSP of Garlic

1 Cup Of Parmesan

4 Lemon Slices

¼ oz of Arugula Sprouts

3 tbsp of Olive Oil

3 tbsp of Butter

Yuzu Miso Marinade

½ cup of Yuzu Miso (Kuze Fuku & Sons)

½ cup of NYC Classic Sauce

Juice of 1 lime + Zest

Juice of 1 Mandarin Orange

2 tbsp of Sake

2 tbsp of Brown Sugar

¼ cup of Chopped cilantro

1 tbsp of Garlic Paste/Powder

1 tsp of Himalayan pink salt

½ tsp of Cumin

1 tsp of Smoked Paprika

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Serves: 4